The flavorful meatballs plus the vegetables and noodles make this dish a complete meal, ensuring its low sodium status, and justifying the bit of extra time it may take to assemble all of the ingredients.

1. Place onion, green bell pepper and cabbage in a bowl.
2. Combine basil, oregano, black pepper, lemon pepper and salt in a separate bowl.
3. Combine beef with garlic, cheese, milk, thyme and tarragon. Form into 16 meatballs.
4. Have all other ingredients on hand.

2. Add seasonings and tomatoes with juice. Stir to combine. Bring to a soft boil; turn heat down and simmer for 2 minutes.

3. Add broth and meat balls; stir gently until meatballs are mostly submerged in the broth. (They will not be completely covered.) Bring liquid to a boil. Turn heat to simmer; simmer, covered, for 30 minutes.

4. While soup simmers, cook noodles according to package directions, omitting salt. Drain. Do not rinse. Set aside.